Bioactive properties of honey with propolis

• Published in: Food chemistry 2016-04, Vol.196, p.1215-1223
• Main Authors: Osés, S.M., Pascual-Maté, A., Fernández-Muiño, M.A., López-Díaz, T.M., Sancho, M.T.
• Format: Article
• Language: English
• Subjects: Anti-inflammatory; Anti-Inflammatory Agents - chemistry; Antimicrobial; Antioxidant; Antioxidants - chemistry; Honey; Honey - analysis; Propolis; Propolis - analysis; Propolis - chemistry; Synergic effect
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2015.10.050

•Honey with propolis was tested for bioactive properties as a functional food.•Consumers accepted honeys with 0.1%, 0.3% and 0.5% soft propolis extract.•Honey with propolis had higher amounts of total phenolics and flavonoids than honey.•Honey with propolis had higher antioxidant & anti-inflammatory activities than honey.•Honey with propolis had antimicrobial synergic effects. Nowadays, propolis is used as an innovative preservative and as a bioactive food supplement. Due to its bitter and astringent flavour, propolis is hardly accepted by consumers. The aim of this study was to obtain a likeable food product made with honey and propolis, whose antimicrobial, antioxidant and anti-inflammatory properties were enhanced in comparison with those of the base honeys used. 0.1%, 0.3% and 0.5% soft propolis extracts were added to honeys and the products that most appealed to the users were subjected to further research. Total phenolics, flavonoids, ABTS free radical and hydroxyl radicals scavenging and anti-inflammatory activities increased in all mixtures. Antimicrobial activity of the combined products showed synergic effects, resulting in higher results than those of the base honeys and propolis extracts. Therefore, honeys enriched with small amounts of propolis extracts are promising functional foods.